- Dish type
This is my sister-in-law's recipe for Char Siu Bao, or Chinese steamed buns with BBQ pork. You can make your own Chinese BBQ pork or you can buy it in some Chinese shops.
34 people made this
- 1 (7g) sachet dried active baking yeast
- 225ml lukewarm water
- 560g plain flour
- 4 tablespoons caster sugar
- 2 tablespoons margarine or vegetable oil
- 125ml boiling water
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 1 spring onion, thinly sliced
- 1 clove garlic, minced
- 225g Chinese barbecued pork, cubed
- 2 tablespoons light soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon caster sugar
- 1 tablespoon cornflour
- 2 tablespoons water
MethodPrep:3hr ›Cook:15min ›Ready in:3hr15min
- Place the warm water in a large bowl, and sprinkle the yeast over the top. Stir in 125g of the flour, and mix thoroughly. Cover with a cloth, and let stand until bubbles appear, about 20 minutes.
- Dissolve sugar and margarine in boiling water, and allow to cool to lukewarm. Stir into the yeast mixture along with the remaining flour. When the dough becomes too stiff to stir, turn out onto a lightly floured surface, and knead until smooth, about 10 minutes. Coat a large bowl with sesame oil, and place the dough inside. Turn over to coat, and cover the bowl with a damp cloth. Let rise in a warm place until doubled in size.
- Heat 2 tablespoons of oil in a wok over medium-high heat. Add spring onions and garlic, and stir-fry for about 30 seconds. Add pork, and fry for a minute, then stir in the soy sauce, oyster sauce and sugar. Dissolve cornflour in 2 tablespoons of water, then stir the mixture into the pork. Cook, stirring constantly until the pork is coated with a thickened glaze. Remove to a bowl, and allow to cool.
- Remove the dough from the bowl, and roll it out into one long log. Slice the log into 2.5cm pieces. Flatten each piece into a 7.5cm circle using the palm of your hand or a rolling pin. Place 2 tablespoons of the pork filling onto the centre of each circle, and gather up the edges around the filling and pinch together to close the bun. Place each bun seam side down onto a square of aluminium foil. Cover with a towel, and let rise for about 1 hour.
- Bring a couple inches of water to the boil in a wok. Place a few buns at a time in a steamer, such as a bamboo steamer for a wok, or a fitted steam tray. Cover, and steam buns over briskly boiling water for 10 minutes. Repeat with remaining buns.
Reviews & ratingsAverage global rating:(36)
Reviews in English (26)
This was a good recipe, but I think some of the directions were a little bit off: 1) 1/2 lb. of pork was much too little for 24 buns. I bought 1 lb just to be safe and still didn't have enough filling to go around. 2) The directions read 2 tablespoons of filling were to be put in each bun, but there were probably only 8 tablespoons of filling total; I think it should have read 1-2 teaspoons - or 1 tablespoon at the maximum, if you made extra filling. 3) Coating the bowl with 2 tablespoons of oil seemed excessive to me; I just used 1 and it worked fine. After I made these changes, things went smoothly and the char siu bao turned out great; a lot like the ones from back home! I made my own char siu with a packaged marinade mix instead of trying to find it at a store. If you want tasty dim sum, try this one out; if I can do it anyone can Thank you so much for the great recipe!-10 Apr 2005
This is a fantastic dim sum recipe! To cut down on time I just used my bread machine to knead the dough. I was unable to purchase the asian barbequed pork, but I just marinaded the pork in hoisin sauce and broiled it. It turned out great!-29 Apr 2004
YUUUUM!!! Wow...I can't believe these turned out sOo good! They took quite a while and a lot of effort (I don't have a bread machine so I had to knead myself). But, it was well worth it!! I could not find any bbq pork either so I just took a pork loin and cooked it all day in the crock pot with lots of chinese bbq sauce & garlic. Very good on it's own by the way! Then, followed the directions exactly. best Pork Buns I have ever had!! My picky boyfriend thought they were excellent as well! ThanXx sOo much for the recipe!!-29 May 2007